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Month: June 2018

By Jacqueline Meldrum We’ve had a wonderful summer here in Scotland and that’s a rare thing. We’ve had sunshine all through May and June and it looks like it’s going to last through July too.Typically a Scottish summer is a dreich affair with lots of rain and the occasional sunny day. So this year we can’t believe our luck and we’re all outside as much as possible.We’ve even hit some of our highest temperatures in June for 23 years, with the waterproof coating of the Glasgow Science Centre melting into black gloop that ran down the sides in the 31 degree heat.Making the …read more

By Cindy Rahe This Red, White, and Blue Layer Cake is ideal for any 4th of July spread—everyone loves cake, and a pretty layer cake like this one makes the day feel extra special.
It starts with tender and moist vanilla buttermilk cake, which then gets layered with fluffy Swiss meringue (which will hold up well on a hot summer day). Top it off with plenty of ripe summer berries—strawberries, raspberries, and blueberries!
Continue reading “Red, White, and Blue Layer Cake” » …read more

By Summer Miller This month, Summer Miller is back, sharing her meal plans for April. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.
This is about the time of year when home gardens and farm stands start bursting with produce. The best of which is not only visually stunning on the plate, but also often refreshing made into a beverage and served in highball glass.
Which is why I’m including a few summery drink recipes in this month’s meal plan, some with alcohol and some without. They’ll make your front …read more

By foodwishes@yahoo.com (Chef John) I might give you a different answer in the middle of February, when there’s nothing better than a hot bowl of mussels, swimming in some kind of garlicky, winey broth, but this time of year, chilled and marinated are my favorite way to go. You can dress these anyway you want, but no matter how you flavor them, you’ll want to follow the same basic technique. By cooking the mussels with a minimum of moisture, and then reducing the liquids for the base of our marinade, we get an even more intense flavor, as well as an extra little kick …read more

By Megan Gordon Get Cooking and Win! This summer, we’re partnering with @calripeolives and hosting a virtual Summer Potluck Photo Contest! Break out your favorite recipe using California Ripe Olives, and join in the fun. We can’t wait to see what you cook up!
Entering is Easy: For a chance to win, follow @calripeolives on Instagram, snap a photo of your favorite California Ripe Olives recipe, and show your original photo off on Instagram with the tag #CalRipeOlivesContest
Let’s Talk Prizes! Each week, Elise will pick two $100 winners, and at the end of the contest, she’ll choose one $1000 grand prize winner!
Get the Details: …read more

By Karen Burns-Booth A Restorative Weekend at Bodelwyddan Castle Hotel – A weekend filled with fun activities, fine wine and great food with Warner Leisure Hotels in North Wales near the beautiful seaside towns and beaches of Llandudno, Conwy and Bodnant Gardens. The castle hotel is set in 260 acres of Victorian parkland with walled gardens and woodland walks, all of which we took advantage to explore.

with
Warner Leisure Hotels

Who doesn’t love a “staycation” weekend away……away from all of the daily stresses of work and life and with no washing up or cooking. This is exactly what we enjoyed a week ago when we …read more

By Erin Alderson As I look back through the site recipe catalog, one thing is apparent: I’ve become a lazier cook over the years. Some of this is due to having a child but the other comes from keeping things simple to highlight a few flavors or ingredients. Home cooked meals don’t have to be complicated (unless you want them to be- that’s cool too). I want to go to a restaurant and eat something I wouldn’t make at home and for the most part, I want to keep home meals simple and fresh.
That being said, I’m back with another quick, summer recipe. …read more

By Helen Easy to make from scratch beef koftas in a creamy coconut curry sauce served with potato and spinach sag aloo, rather than the usual rice, make the perfect week night dinner, ready and on the table in 45 minutes. Fakeaway at its best! Naturally gluten free.
Continue reading How to Make Beef Koftas with Sag Aloo at Fuss Free Flavours. …read more

By Grace Hall Inspired by Arla Organic Free Range milk, I’ve created three new recipes to share here on the blog this week, including my twist on the family classic macaroni cheese, the recipe for which you’ll find further down this post. My version of macaroni cheese has extra veggies hidden inside, and is topped with sliced tomato for even more healthy goodness! You’ll find links to the other two recipes below, and you can also see me making all three recipes in my YouTube video today.

Milk is one of the foods that I always try to buy organic, it’s such a staple, …read more

By Bintu I like fried garlic and chillies and have probably eaten every vegetable you can think of topped with this combo. I do mean every vegetable you can think of. Try it yourself and see how it transforms your green beans into something special.
Continue reading Chilli Garlic Green Bean Recipe {Gluten-free, Vegan, Paleo, Whole 30} at Recipes From A Pantry. …read more

By Riz White Chocolate Buttercream is the perfect frosting for cakes and cupcakes! The smooth flavour of white chocolate elevates this to something beyond a traditional vanilla frosting. And to make this even more special, this is a white chocolate Swiss meringue buttercream recipe (don’t worry, bestie…it sounds fancy, but it’s still easy to make!).

I’m not a huge fan of white chocolate. I mean, don’t get me wrong. It’s not the worst thing in the world. It’s just not chocolate. It’s an imposter.
However, it can be a very tasty impostor, especially when mixed with other complimentary flavours.
(There are no cocoa solids in …read more

By Garrett McCord When it comes to cocktails, the situation dictates the drink. If you’re having a swanky steak dinner, then that’s a martini sort of meal. Headed to a picnic and Shakespeare in the Park? That begs for the boozy Pomegranate Paloma, swigged from a flask. (Assuming you’re seeing a comedy. If it’s a tragedy, go with something bitter, such as a Dark and Stormy.)
But if the weather is sporting triple digits and I’m floating on a raft in the pool, then it’s time to go for something juicier and far more thirst quenching. Enter the watermelon margarita.
Continue reading “Watermelon Pitcher Margaritas” …read more

By Grace Hall Today I’m sharing a yummy ‘summer berry skewers with honey vanilla dip’ recipe which makes a great simple dessert for summer. These easy to make fruit kebabs are perfect for serving up as party food, at a tea party or barbecue or for packing up and taking on a picnic too!

I used my favourite STIX plastic skewers for this recipe (find them in the Eats Amazing Shop here) but you could also use bamboo skewers or even cocktail sticks to make mini versions.

I made the fruit skewers with beautiful summer berries as they are so delicious at this time of …read more

By Becca @ Amuse Your Bouche You know those words that stop making any sense when you look at them for too long? Gnocchi is one of those words. Nyocky. Nuuyooockiiii. It can’t be right. But anyway. Homemade ricotta gnocchi! Light, fluffy little cheesy dumplings that can be whipped up in less than 45 minutes. Here’s how you make them!

What is gnocchi?
Just in case you’re not familiar with gnocchi, I thought I’d better give you a quick overview. Gnocchi are (is?) little dumplings that are generally served in a similar way to pasta – usually as a meal in their own right with some kind of …read more

By Bintu This Instant Pot Lentil Soup is vegan, gluten-free, packed with protein and bursting with Mexican flavours. If you want a super easy and filling recipe, this is it.
Continue reading Instant Pot Lentil Soup – Mexican Flavours {Vegan, Gluten-Free} at Recipes From A Pantry. …read more

By foodwishes@yahoo.com (Chef John) While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something. Lamb has a slight, subtly sweet gaminess, which works perfectly with the funky goodness of our gochujang chili paste, and if you let it soak overnight, you’ll be rewarded with a juicy interior as well. I love using rack for this, since it’s more tender, and …read more

By Erin Alderson Post sponsored by California Avocados. See below for more details.
June is California Avocado Month for good reason. A couple weeks ago I had the opportunity to head south and see firsthand what goes into bring an avocado to your table. There’s so much technology behind it (the sorting process alone is amazing) and the farmers behind the fruit really care about the trees and the avocados. California has 4000 avocado growers that produce 90 percent of the avocado crop in the United States.
And so, in honor of avocado month, I’d thought I’d share a fun/unique way to use avocados (that …read more

By Carrie Havranek The 4th of July is one of those quintessentially American summer holidays that just requires firing up the grill and hanging around outside. Whether you’ve got your menu all planned out already or need some inspiration, don’t miss these ideas!
Continue reading “10 Best Grilling Recipes for the 4th of July” » …read more

By Grace Hall These coconut & raisin oat cookie bites are really easy to make and perfect for using up leftover bananas – great if you need to use some up before heading off on your holidays! As part of my #NoJunkJourney with Organix, I’m sharing this yummy new snack recipe with you today, along with some quick tips for healthy snacking when you’re out and about this summer.

With the summer holidays getting very close now, the temptation for unhealthy snacks gets harder to resist. There are so many places which offer only unhealthy snacks or have a very limited choice of healthy …read more

By Bintu Say hello to easy shredded chicken – the perfect chicken to put in chicken tacos, on salads, in soups, on pizza or next to a serving of rice or mac and cheese. This flavourful shredded chicken recipe is made even easier thanks to the Instant Pot. With only 8 to 10 mins under pressure, your chicken breast will shred soooo easy peasy with a fork.
Even better, I’m serving you up 2 Instant Pot Shredded Chicken recipes: spicy and plain.
Continue reading Instant Pot Shredded Chicken 2 Ways {Spicy and Plain} + Tutorial at Recipes From A Pantry. …read more

By Grace Hall Today I’m serving up a healthier spin on the classic freakshake – my healthy smoothie freakshake for kids! This fun recipe makes a perfect treat for hot summer days. Rather than visiting a cafe or restaurant, you can easily make them at home, so this easy cooking project can save you money and encourage the kids to get creative in the kitchen at the same time!

I must confess that I originally photographed this recipe last summer, but promptly lost the piece of paper that I’d written the recipe on so I couldn’t share it with you. I used the …read more

By Sally Vargas One of summer’s pleasures is to cook outside on the grill. All the mess stays out of the kitchen, along with the heat.
The beauty of a dish like these grilled chicken thighs with salsa verde is that you have dinner on the table in 20 to 30 minutes, with almost zero prep time. Continue reading “Grilled Salsa Verde Chicken” » …read more

By Stephanie It’s officially barbecue season and we’re celebrating with these bourbon honey char siu wings! Sticky, sweet, classic char siu flavor, and a hint of bourbon – trust me when I say these wings were devoured in an instant. I have… …read more

By Erin Alderson I’ve found that I’ve occasionally forget to share some of the recipes we eat most in our house. One of the things we eat a lot of but rarely makes it to the site: snacks. We’re a huge snack family and the tradition seems to be continuing with our little guy. Sometimes our favorite dinner is a platter of snacks.
The peanut butter bites have been a staple of our sweet-tooth snack section. However, my version got a rather large overhaul once I started making Sarah Waldman’s version, from her cookbook. Over the past year or so I’ve been making small …read more